Best Southwestern Corn Salad Recipes

SOUTHWESTERN ROASTED CORN SALAD

Steps:

• Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
• Preheat grill for high heat. Remove silks from corn, but leave the husks.
• Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
• Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
• In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.

SOUTHWESTERN GRILLED BEEF SALAD WITH CORN SALSA AND CHIPOTLE DRESSING

Steps:

• For dressing:
• Whisk first 4 ingredients in medium bowl in blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.
• For Salsa:
• Blanch corn in large pot of boiling salted water 2 minutes. Drain. Cool. Cut corn from cob. Transfer corn kernels to large bowl. Add tomatoes, jicama, onion and cilantro and mix. (Can be prepared 6 hours ahead. Cover and chill.)
• For steak:
• Combine first 4 ingredients in small bowl. Spread spice paste over both sides of steaks. Cover and refrigerate at least 2 hours or up to 6 hours.
• For Assembly:
• Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to cutting board and let stand 5 minutes.
• Meanwhile, add avocado and 2 tablespoons dressing to salsa and mix. Season to taste with salt and pepper. Place greens in large bowl and toss with enough dressing to coat. Divide greens equally among 6 plates. Fan some mango slices on 1 side of each salad. Top each salad with 1/2 cup salsa.
• Thinly steaks crosswise. Arrange atop greens. Serve, passing remaining dressing separately.

SOUTHWESTERN GRILLED PORK TENDERLOIN WITH POTATO AND CORN SALAD

Steps:

• To make spice rub: In a small bowl stir together the cumin, salt, smoked paprika, garlic powder, oregano and black pepper. Measure 1 1/2 teaspoons of the spice rub and set aside.
• Rub the remaining spice rub all over the pork tenderloin and set aside (if you are not going to grill the tenderloin within 30 minutes, refrigerate until needed).
• To make salad: In another small bowl whisk together the lime juice, reserved spice rub and olive oil. Set aside.
• Bring 2 medium pots of water to a boil. Add the corn to one pot and cook for 5 minutes. Drain and let cool. When cool enough to handle, cut the corn off of the cobs.
• Prepare grill and preheat to medium-high (see note).
• Add a large pinch of salt to the second pot and add the diced potatoes. Return to a boil and cook for 5 to 6 minutes or until the potatoes are just tender, Drain and place in a large bowl. Toss the warm potatoes with 2 tablespoons of the dressing and let stand for a few minutes so the potatoes can absorb the dressing.
• Add the cut corn to the potatoes along with the red pepper, jalapeño, red and green onions and cilantro. Toss and add the remaining dressing. Toss again and set aside to allow the flavors to blend. Just before serving, taste and add additional salt and pepper if necessary.
• Brush the prepared grill with oil and place the tenderloin in the center of the grill. Grill for 12 to 14 minutes, turning every 2 minutes, or until the pork reaches an internal temperature of 140 degrees. Remove from grill, tent with aluminum foil and let stand for 10 minutes. Slice pork and serve with the salad.
• Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack until it feels uncomfortable: 3 seconds for medium-hot.

SOUTHWESTERN-STYLE CORN SALAD

Steps:

• Combine corn, green onions, bell pepper, and cilantro in a large bowl.
• Whisk olive oil, vinegar, Dijon mustard, honey, garlic, cumin, and thyme together in a small bowl until well combined. Add dressing to the corn mixture and toss to coat. Refrigerate for 2 hours before serving.

SOUTHWESTERN CORN SALAD

Steps:

• In a large bowl, combine the corn, onions, jalapenos and cilantro. Combine the mayonnaise, salt and pepper; gently stir into corn mixture. Cover and refrigerate for 4 hours.

SOUTHWESTERN CORN CHIP SALAD

Steps:

• In a serving bowl or platter, toss together the chips, lettuce, cheese, beans, tomato, salad dressing, onions and chilies. Top with avocado. Serve immediately.

SOUTHWESTERN CORN & BLACK BEAN SALAD

Steps:

• Bring 1 inch of water to a boil in a Dutch oven. Add corn, cover and cook until just tender, about 3 minutes. When cool enough to handle, cut the kernels from the cobs using a sharp knife.
• Meanwhile, place pine nuts in a small dry skillet over medium-low heat and cook, stirring, until fragrant and lightly browned, 2 to 4 minutes.
• Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add the corn, pine nuts, beans, cabbage, tomato and onion; toss to coat. Refrigerate until ready to serve.

SOUTHWESTERN TOMATO AND CORN SALAD

Steps:

• Husk and clean corn. Brush with vegetable oil. Wash green pepper(s). When the grill is hot place corn and chili on the grill over flame. The chili will char and blister. Have a plastic bag ready. Turn corn as it browns. Put on plate and put aside to cool. When the chili is roasted place in plastic bag and let steam for at least 10 minutes. Cut tomatoes in half and place in serving bowl. Lightly sprinkle with sea salt Cut the corn from the cobs and add to the tomatoes. Strip the roasted skin from the chili(s) and seed. Don't rinse (it removes the oils) Dice the chili(s) and add to the corn-tomato mixture. Add the sliced onion. Mix the juice from the limes and the olive oil together and mix with the salad. Let rest at room temperature for 30 minutes to allow the flavors to meld. If serving later then cover and refrigerate. When ready go serve, dice the avocados and add to the salad, gently stir. Check the seasoning. Add salt if needed. Best served the same day.

SOUTHWESTERN PORK TENDERLOIN WITH WARM CORN SALAD RECIPE - (4.3/5)

Steps:

• Preheat oven to 475 degrees. Prepare Spice-Rubbed Tenderloins: In cup, blend chili powder, cumin, coriander, salt and pepper. Rub tenderloins all over with spice mixture. Place tenderloins on rack in small roasting pan (14" by 10"). Tuck thin ends of tenderloins under, so meat is an even thickness. Roast tenderloins 20 to 25 minutes or until internal temperature of meat reaches 150 degrees on meat thermometer (temperature will rise 5 to 10 degrees upon standing). Meanwhile, prepare Warm Corn Salad: In nonstick 10-inch skillet, heat oil over medium heat until hot. Add onion and cook 5 minutes, stirring occasionally. Add corn and jalapeño, and cook 3 minutes, stirring occasionally. Remove skillet from heat and stir in tomato, cilantro, lime juice, and salt. Makes about 4 cups salad. To serve, spoon corn salad onto platter. Thinly slice tenderloins and arrange over salad. I crumbled some queso fresco over the corn salad. Feta would work, too. Each serving: About 260 cal; 27g pro; 25g carbs; 7g total fat (2g sat); 4g fiber; 67mg chol; 760mg sod.

SOUTHWESTERN CORN/EDAMAME SALAD

Steps:

• Mix all ingredients except avocado together.
• Refrigerate salad for at least 2 hours to allow flavors to blend.
• Salad can be made up to 2 days ahead of time, but I would not add tomatoes until closer to serving so the salad does not become too watery.
• Add chopped avocado just prior to serving.
• Garnish with additional cilantro and lime wedges.

SOUTHWESTERN CORN AND BLACK BEAN SALAD RECIPE BY PAULA DEEN

Steps:

• Spray a grill rack with the cooking spray. Preheat the grill to medium-high heat, 350°F to 400°F.
• Grill the corn until tender, about 5 minutes per side. Grill the bell and poblano peppers until blackened slightly and tender, 3 to 4 minutes per side. Set aside to cool. Cut the kernels from the corn cobs and chop the peppers.
• In a large bowl, place the beans and cilantro. In a separate bowl, whisk together the lime juice, chipotle chile powder, cumin and olive oil. Stir in the corn kernels and chopped peppers, tossing to coat with the dressing. Cover and chill until ready to serve

SOUTHWESTERN CORN AND CRANBERRY SALAD

Steps:

• In a large bowl, combine all ingredients. Serve at room temperature or cover and refrigerate for up to 3 days.

SOUTHWESTERN CORN SALAD

Steps:

• Heat vegetable juice, chili powder and cumin in 1 1/2-quart saucepan to boiling. Stir in corn and zucchini. Cover and cook over medium heat 3 to 5 minutes, stirring occasionally, until vegetables are tender. Stir in salt. Cover and refrigerate about 2 hours or until chilled. Serve salad on lettuce leaves if desired. Drizzle with lime juice.

SOUTHWESTERN SEVEN LAYER SALAD WITH CORN MUFFIN CROUTONS

Steps:

• Preheat oven to 400. Put muffin chunks on baking pan. Toast in oven til golden brown, turning once to prevent burning, about 5 to 10 minutes. Let cool. Do not prepare more than 2 hours ahead. In small bowl, whisk together mayonnaise, vinegar, and seasoning. Refrigerate until ready to use. Toss lettuce with dressing in large bowl. Put dressed lettuce on large serving platter or in individual plates. Top lettuce with each of the remaining ingredients, in order. Top with corn muffin croutons. Serve at once. Makes 6 to 8 servings.

SOUTHWESTERN CORN & BLACK EYED PEA SALAD RECIPE - (4.6/5)

Steps:

• In a large bowl, stir together all dressing ingredients. Add all salad ingredients; toss to coat. Cover; refrigerate at least 3 hours.

SOUTHWESTERN CORN SALAD

Steps:

• In a large skillet cook bacon until crisp. Drain, and crumble into pieces. Drain the grease from the skillet, then add corn and cook until slightly charred. In a large bowl coming all of the ingredients for the salad dressing, mix until well blended. Add corn, bacon, tomatoes, and avocado to the dressing, stirring to coat. Let the salad sit in the fridge for at least 1 hour before serving. Read more at http://dinnersdishesanddesserts.com/southwestern-corn-salad/#6dC7G9ICbIFgxOYZ.99

SOUTHWESTERN CORN SALAD

Steps:

• 1. In a medium serving bowl, add the tomatoes, onion, corn and beans.
• 2. In a small bowl, whisk together the oil, vinegar, salt, honey and Dijon mustard. Pour the dressing over the veggies. Toss to coat. Chill the salad for a minimum of one hour.
• 3. Just before serving, crush the basil between your fingers to release the oils and sprinkle over the salad.
• 4. Variations: If you like a zestier dressing, you can add 1/4 tsp. chili powder to the mix. Or a pinch of cumin. Cheater's version: Use the dressing on a can of Southwestern corn mix. Don't forget the basil, but reduce it to 1/2 tsp.

SOUTHWESTERN CORN SALAD

Steps:

• 1. Prepare the cornbread per the instructions on the package and cool. Divide into thirds.
• 2. Prepare the dressing using 1 1/3 cup of milk/buttermilk and 1 cup of mayo. Chill until assembling the salad
• 3. Prepare the pico de gallo: Dice the tomatoes, onion, and jalapeno pepper. If you like your salsa super spicy, leave the seeds in the jalapeno, otherwise, use a teaspoon and remove them. Add to a bowl, and toss with the chopped cilantro, lime juice and seasonings. Place into the fridge and chill until you assemble.
• 4. Drain the Mexican corn and black beans, and rinse the beans thoroughly. Mix together
• 5. Assemble the salad: Use a trifle bowl Divide the ingredients into thirds. Layer in this order...shredded lettuce, crumbled cornbread, bacon, Mexican corn and black beans, pico de gallo, dressing and shredded cheese. Repeat until all of the ingredients are used.
• 6. For the top: Reserve some of the pico de gallo, bacon crumbles, and cheese to garnish.